Misc

Rava Idli (Semolina Dumpling)

Rava Idli is a popular South Indian dish. The traditional way of making idlis would take two days. This recipe is much quicker and easier, and tastes just as delicious! Rava Idlis can be enjoyed as a snack or as a light meal

Idli stand – this has three to four plates stacked over each other. For this recipe I am using the rack that makes 16 Idlis.

Covered pot, large enough to hold the idli stand.

Alternatively, an egg poacher can work just as well, if you do not have an Idli stand

Method

Mix semolina, salt, green chili, ginger, cilantro, cabbage, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.

The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.

Add approximately ¾ cup of water to the pot. Check to make sure that the water does not touch the bottom plate of the idli stand. Bring to boil

Lightly grease Idli plates with oil.

Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays. Place the stand into the steaming pot.

Cover the pot and steam the idlis ten to twelve minutes on medium heat. Insert a toothpick in the center of one idli. If the toothpick comes out clean, remove the stand from the pot. Do not overcook the idlis, as they will lose their softness and dry out as they cool.

Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mould. The idlis should be spongy and soft.

For The Seasoning

Heat oil in a saucepan. Add mustard and cumin seeds. When the seeds begin to crack, add the chilies. Stir for a few seconds and remove from the heat.

Pour the seasoning over the Idlis on the serving plate.

Tips

You can replace the cabbage with shredded zucchini or carrots.

This recipe will make slightly more than 16 idlis. If you choose, you can make it in two batches. The batter can be prepared all at once; however, you must add the Eno just prior to pouring into the idli stand.

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69 thoughts on “Rava Idli (Semolina Dumpling)”

It has been a long time since I made this Rava Idli. So today I made this again. I added the seasoning – mustard seeds, cashews, some urad & chana dal while adding green chillies & cilantro to the rava. I Love adding ENO at the end. Made 16 idlies out of the batter. We loved it!

I combined both the recipes given by Ms. Anna and Ms. Manjula. I followed the method given by Anna. I followed Madame Manjula’s method by adding ENO fruit salt. I don’t know the difference between Soda-bi-Carb and ENO. The idli’s were fluffier when I used ENO. The first time I made I added a pinch of Soda-bi-carb. The idlis were great but not fluffy as I would have liked it to be.
So I have tried both your recipes. They are great! Thank you so much for sharing. 🙂

To get spongy, fluffy idlis or dhoklas what you need is effervescence i.e. formation of Carbon-dioxide in the mixture. The most effective way of getting this is using a mixture of acid and alkali which on contact with water forms carbon dioxide. Eno fruit salt does the same. Soda bi-carb on its own does not produce effervescence, so you need to combine it with an acid. Mixing it with curd does produce some effervescence but not too much, also as manjula says you need to add it just before steaming else the effervescence doesnt last. If you do not get Eno fruit salt at your place, I suggest that you do the following. Get citric acid powder – this is in crystalline form (similar to salt) and white in colour. You should find this in any Asian stores. Mix half teaspoon of citric acid and soda-bicarb, and add it to the mixture just before steaming.

To see effervescance in action – mix half teaspoon of citric acid and soda-bicarb and put it into a glass of water 🙂

Thank You ,Liane!For us,foreigners,it takes several times to try to prepare each dish until we perfect it.There are several types of sooji,2-3 variete of green chillies(some of them more pungent,some less),and the same about dry red chillies.In the beginning it was total confusion for me.As times pass,You too will master the cooking of Indian dishes.Good luck to You,Liane!

I am Russian, married to Indian & living in South India for several years now. I LEARNT FROM My M-I-L how to cook a very good ”Rava idli”.
(1) Chop finely 3-4 green chillies,handfull of curry leaves, 1” of ginger,(i.e. 1/2 tbsp of ginger)
(2) Take in a heavy bottomed casserole 1 tbsp of oil, when hot -add 1 tsp of mustard seeds,when they start spluttering – add pinch of asafoetida, 2 tbsp of channa dall (i.e. bengal gram),1 tbsp broken cashewnuts,chopped green chillies,chopped curry leaves & ginger. Fry another 1-2 minutes(.Be carefull not to burn the ingridients ,which you are frying, just add everything one by one without any delay & continuesly stirring)Add 2 cups of coarse semolina ,continuesly stirring( another 2-3 minutes) or until aroma of roasted semolina comes out.Immediately switch off the stove & let the mixture cool down to room temperature.
(3) When cool, add a pinch of soda bicarb, 1.5 cup of water+1.5 cup of curds, 1 tsp of salt ,chopped fresh coriander leaves & 1 grated carrot.(You can add green peas also).Let this mixture stand for at least 10-15 mins.
(4)Smear slightly your idli case with ghee, pour mixture with laddle or spoon into idli cases & steam for 7-10 mins. It makes 20-22 idlis

NOTE:
(1) Curds & soda bicarb is necessary to add to get the soft,fluffy idlis
(2) Curds & water should be of room temperature
(3) After adding curds,water & other ingredients , mixture should stand for some time ,so that semolina should absorb the moisture and the mixture ferments.
(4) Add extra water, if needed to get desired consistency of idli batter.
(5) Salt, green chillies should be added according to taste.

Hi all!!!
i tried the recipe, but with some modifications, i added rapid yeast in place of ENO, I did a mistake i dint give the standing time to the batter so the IDLIS din rise properly. But something came in my mind(what soemtimes my mother used to do with the earlier days remaining IDLIS). I cut them into pieces & fried them with the seasoning mentioned above.
As we do wid the chat stuff, similarly I decorated the pieces in a plate & poured coconut chutney on them. My husband liked it very much…
thanks for recipe
Rashi

It mite be because the batter lacked enuf water. or they mite be over cooked . I tried Rava Idli in Microwave for 2 minutes and they came out to be hard. Now i put them for 1.30 min and they are perfect 🙂

I like this recipe and wanted to share what I do with rava idli. I also add 1 cup of oat flour (roasted and powdered old fashioned oats) for 1 cup of rava and add grated carrots and chopped onions too. I don’t add eno with this recipe and it comes out quite good.

Hi Manjula,
In this Rava Idli (Semolina Dumpling), I guess, fermentation process is totally avoided. That is a good short cut in busy schedule.
Now my question is about fruit salt – what is it – ENO?
Pl give us more information such as what is its source?
I have never heard of ENO. You can definitely pl tell about it.

1) In order to be able to immediately start steaming the idlis as soon as the ENO is added, you must plan ahead and start boiling the water for steaming ahead of time so that it is already boiling when the 30 minutes on timing the batter is done.

2) I used a combination of shredded carrots and zucchini instead of cabbage, which turned out well. It’s also very colorful.

3) The idlis are a little sticky when done. Instead of pouring the hot oil and spices OVER the idlis, I made the “tarka”(seasoning) in a large wok and lightly fried the idlis with the oil for about one minute. That removed the stickiness from the outside.

4) I served the idlis with coconut chutney (Deep brand from the Indian grocery store) and homemade sambhar (South Indian style lentil soup).

i love rava idli and its one of the easiest n fast to make dishes. However i hv seen dat my mom, granma n all in my family first fry the ravai/semolina lightly before making the mixture. I dont know wat difference it makes dat way. but dats how we hv always had it at home.

Thanks for this recipe dear Aunty you are a mind reader blessed me with mung dal halwa recipe which I was wishing for last month and this one which has been on my wishlist since last few days. I am sure it will turn out perfect like all your previous recipe.

Keep sharing the gift of God which is Suswadu Bhojan with everyone.
Wish you and your family happy 2011 also lots of love and sunshine!!

What is a good substitute if you don’t have ENO. Would combination of baking soda and lime juice work in this recipe or just the baking soda? Please advise since getting ENO is hard sometimes where I live.

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